Bobby Flay

Meet the International Culinary Center alum.

Bobby discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt, Joe Allen’s. The job had been arranged by his father, who was partner in the restaurant. After a short time, Joe Allen himself became so impressed by Bobby’s talents that he paid the young cook’s tuition to The French Culinary Institute. He graduated in the very first class in 1984.

Soon after, Bobby worked with restaurateur/owner Jonathan Waxman at Buds and Jams, where he first discovered the sweet-heat of Southwestern ingredients. He then caught the attention of restaurateur Jerome Kretchmer who offered him the opportunity to create his own sensation at Mesa Grill, which opened in 1991. In the years since — with his unique amalgam of innovative food and inviting hospitality — Bobby has opened several restaurants including Bolo, Bar Americain, Bobby Flay Steak and eighteen outposts of Bobby’s Burger Palace. In March of 2014, Bobby opened GATO, a Mediterranean-inspired restaurant in New York City’s NOHO district.

Bobby shares his knowledge and enthusiasm for food through his cookbooks and television programs. His twelfth cookbook, Bobby Flay’s Barbeque Addiction (Clarkson Potter) hit bookstores in April 2013. Since debuting on Food Network in 1994, Bobby has continuously hosted programs that bring cooking tips and information on American regional fare to a national audience. His first show, "Grillin’ & Chillin’," premiered in 1996; other programs include "Iron Chef America" and "Beat Bobby Flay."

A recipient of several awards, including three Emmys, Bobby works tirelessly to challenge the way Americans view and taste food – making it bold, zesty and always fun.

Every day I cook in my restaurants, I'm using techniques that I learned at ICC. Every day. And I always will for the rest or my life.

Bobby Flay graduated from the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. The school FCI legacy lives on at ICE, where you can explore your own future in food.

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